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Braised Lamb And Apricots On Lemony Couscous

1

  • Prep Time20 mins
  • Total Time1 hr 10 mins
  • Makes4 servings
Braised Lamb And Apricots On Lemony Couscous

(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous. 

Ingredients

  • 450 g lamb shoulder, bones removed, cut in 1-in. pieces

  • 1 tbsp Moroccan-Inspired Spice Blend, (see Kitchen tip for recipe)

  • 2 tbsp olive oil, divided

  • 1 onion, thinly sliced

  • 2 garlic cloves, minced

  • 1 tbsp minced fresh ginger

  • 2 cups beef broth

  • 1/4 cup tomato paste

  • 10 dried apricots, halved

  • 8 kalamata olives, pitted and halved

Lemony Couscous

  • 1 1/4 cup Israeli or pearl couscous

  • 1 cup beef broth

  • 1/4 cup chopped parsley

  • 1 tbsp olive oil

  • 2 tsp lemon zest

  • 1 tbsp lemon juice

  • 1/4 tsp salt

Instructions

  • Sprinkle lamb all over with spice blend. Heat a pot over medium-high. Add 1 tbsp oil, and then lamb. Cook, turning often, until browned on all sides, about 2 min. Transfer lamb to a plate.

  • Reduce heat to medium and add remaining 1 tbsp oil and onion. Cook, stirring often, until onion starts to brown, about 8 min. Stir in garlic, ginger, 2 cups broth, tomato paste, apricots and olives. Return lamb and any juices to pot. Bring to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, 40 to 45 min.

  • Couscous: Meanwhile, combine couscous with 1 cup broth and 3/4 cup water in a medium saucepan set over medium-high. Bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed and couscous is tender, about 10 min. Let cool slightly, and then stir in parsley, 1 tbsp oil, lemon zest and juice, and salt. Serve with lamb.

Kitchen tip

Get the Moroccan-Inspired Spice Blend recipe.

Wine Pairings

Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.

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